The main purpose of the study was to determine an optimal technological variant for obtaining a new product, yoghurt with added walnuts and strawberries jam. Designing the product derived from several considerations: diversification of yoghurts on the Romanian market, adapting the nutrients of yoghurt to the needs of some consumers, by improving milk fat with vegetal fat from walnuts, enriching the yoghurt with antioxidants from strawberry jam.
There have been manufactured two variants of product and a blank sample. The analyses regarded physico-chemical properties (total solids, acidity, minerals content, fat content, viscosity), sensorial properties and stability. The obtained data were statistically analysed. All the analysed parameters accomplished to the limits stipulated by standards.
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